Zucchini Provencal

Zucchini Provencal

 Daughter Sherry's  best friend Lisa grows zucchini .
As anyone knows    they grow and they grow.. overnight  they turn into gargantuan   veggies...
 I  was" gifted"  with several......

I kindly "gifted' one to my next door neighbour Barb.
She thanked me,  she really did.

 The largest one  I turned into grated zucchini for mid winter baking, removing the  spongy center and seeds....

Into the freezer  they go!

I also  peeled  some local  peaches  and into the freezer  they went   , won't they make a great  pie in February.
The  baby zucchini of the group  was  turned into a    veggie dish that is more than filling. Used  it as a side dish  for supper  last night  and the left overs today will be added to some  cooked pasta for another meal.
This recipe  is based on   an Italian   recipe.....
Ingredients:
1 tsp. oil
1 med. onion,  sliced or chopped ( used red onion)
1 medium zucchini, about 3- 4cups chopped
2 tomatoes, peeled, chopped( added  1 cup of cherry tomatoes as well)
1/2  cup chopped green pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2- 3  tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

In a  skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for10-12  minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

Aren't the colours   fantastic?

I used  beefsteak tomatoes from my garden instead of roma tomatoes. Thinking roma would have given a richer taste.
This was a good dish but in future would add more garlic, perhaps some oregano  and more  cheese......maybe even more green pepper .

I do thank Lisa    I really do,
 come mid winter when I use one of the  bags of grated zucchini  it will be with fond memories of the  hot sunny warm days that grew this  giant veggie.
Tomorrow  Chocolate Zucchini Pecan Bread.